Top 21 Turkish Beverages

Tekirdağ Rakısı is a Turkish rakı brand produced by Mey İçki. The brand was officially introduced in 2000, although its origins are rooted in the long-standing rakı-making tradition of the city of Tekirdağ on the coast of the Sea of Marmara, one of the most important wine-growing regions in European Türkiye. The brand takes its name from this city, which has been associated with rakı production since the late 19th century. Tekirdağ Rakısı is produced from suma, a grape distillate made from fresh grapes, which is redistilled with aniseed in traditional copper alembic stills. Over the years, the portfolio has expanded to include several expressions, such as Tekirdağ Rakısı No. 10, Gold Series, and Reserve Series, which differ in their raw materials, production methods, and maturation processes.Expand

Yeni Rakı is a Turkish rakı brand that has held a prominent place in the country's drinking culture for decades. Over the years, the brand has developed a diverse portfolio that includes its classic expression as well as premium releases such as Yeni Rakı Âlâ, Yeni Rakı Uzun Demleme, and Yeni Rakı Giz, intended for consumers seeking more complex flavor profiles. Beyond the product itself, the brand is closely associated with the traditional rakı sofrası, a social dining custom in which rakı is enjoyed alongside meze, seafood, and other regional dishes. As a result, Yeni Rakı has become an integral part of Türkiye's contemporary gastronomic culture and one of the country's most recognizable spirits brands.Expand

Kurukahveci Nuri Toplar is a historic Istanbul-based producer of traditional Turkish coffee, recognized for roasting high-quality Arabica beans exclusively over a wood fire, which creates a deeper aroma and a richer, more nuanced flavor than industrial roasting. Founded in 1890, the brand has preserved its artisanal approach: the coffee is ground to an ultra-fine texture, contains no additives, and is packaged immediately after roasting to maintain its natural freshness and signature fragrance.

Their shop in the Eminönü district is known for preparing coffee strictly according to classical Turkish methods, emphasizing precise brewing and a velvety foam. The flavor profile combines gentle bitterness, subtle chocolate undertones, and a long, clean finish.

Today, the brand is considered a benchmark for authentic Turkish coffee, valued by consumers seeking tradition, craftsmanship, and the characteristic depth of flavor associated with slow wood-fire roasting.Expand

Mey İçki is Turkey’s largest producer and distributor of alcoholic beverages, established in 2004 following the privatization of the former state monopoly Tekel, and operating since 2011 as part of the international Diageo group. The company has a broad portfolio that includes raki, vodka, gin, wine, and liqueurs, with its flagship raki brands widely regarded as cultural icons in Turkey.

Production and distribution are carried out through modern facilities and the country’s most extensive sales network, positioning Mey İçki as a key player in the domestic market. Under Diageo’s management, the company adheres to international standards of quality, food safety, and sustainability, while focusing on product development and strengthening export capabilities.

With strong brands, robust logistics, and a long-standing tradition, Mey İçki stands as Turkey’s central and most influential producer of alcoholic beverages.Expand

Vefa Bozacısı is a historic boza shop in Istanbul, founded in 1876 in the Vefa district, and widely regarded as the most iconic producer of this traditional fermented beverage in Turkey. Boza is made from cereals, water, and sugar, undergoing natural fermentation that results in a thick consistency and a distinctive sweet-tart flavor.

It is traditionally served topped with cinnamon and accompanied by roasted chickpeas, especially during the winter months when its consumption is part of local seasonal culture. The establishment has remained in the hands of the same family for generations, preserving both its original recipe and its historic character.

Over time, Vefa Bozacısı has become more than a producer; it represents a cultural landmark closely tied to Istanbul’s culinary heritage. Today, it continues to combine historical legacy with ongoing production, maintaining traditional preparation and serving methods.Expand

Turkish salep is a beverage that is usually consumed during the winter season. The basis of salep is the stem or a tuber of the wild orchid, which is boiled, dried, and ground to produce a starchy powder. It is then mixed with hot milk, and occasionally ginger and cinnamon, to create a soothing drink with an earthy flavor. Salep is believed to be a medically beneficial beverage, since one of its components, glucomannan, eases the symptoms of bronchitis, colds, and coughs. It was invented out of the need to substitute alcoholic beverages with a comforting and healthy drink. The Sultans enjoyed it since the 12th century, and the Ottoman Empire sailors would take the powder with them on long and tiresome journeys. The drink is traditionally served in glasses or cups with a generous amount of ground cinnamon and a dusting of chopped pistachios.Expand

Extra finely ground roasted coffee beans are combined with cold water (and, optionally, sugar) in a traditional coffee pot called cezve or ibrik, and then brewed over low heat until frothy and on the verge of coming to a boil, yielding a uniquely strong and rich Turkish coffee. It is this specific method of brewing the beverage that distinguishes this coffee from other coffee types, and it has been attributed to the Turks, hence the name. When prepared properly, Turkish coffee is characterized by a dark color, thick foam on the surface, homogenous consistency, and a strong flavor with notes of bitterness. Believed to be one of the oldest methods of coffee preparation, this coffee is often flavored with aromatic spices such as cinnamon, cardamom, or mastic, and it is typically consumed from demitasse cups accompanied by a glass of water and a sweet dessert such as Turkish delight or any homemade or store-bought dessert. Lightly roasted or medium roasted Arabica beans are most commonly used in Turkish coffee preparation; nevertheless, the coffee can be made with any coffee beans, and there are numerous regional varieties of it in Türkiye. Apart from Türkiye, Turkish coffee is enjoyed daily in many other countries around the world (especially in the Balkan), and it has been a part of UNESCO’s Intangible Cultural Heritage List since 2013, due to its unique preparation and tradition, as well as the significance it has to the country’s social and cultural life. In Greece, Turkish coffee has been called Turkish coffee until there was a conflict with Türkiye and the 1974 invasion of Cyprus, when it started to be called Greek or Cypriot coffee, but the drink itself remained unchanged.Expand

Öküzgözü is a native Turkish red grape with excellent potential. It hails from Elazığ province, though it is widely planted in other wine-growing regions. The grape is often made into a varietal, but it is also commonly blended with native Boğazkere. The latter will add more body and tannins to the blends. Öküzgözü produces ruby red wines with fruity aromas reminiscent of raspberries and cherries. They usually display some herbal nuances, and oak-aged styles will typically have jammy notes reminiscent of ripe fruit, leather, and spices. These medium-bodied wines have bright and lively acidity and moderate tannins. Öküzgözü wines would pair well with grilled meat and meat dishes doused in a richly flavored tomato sauce. Interestingly, öküzgözü translates as bull’s eye. The name is probably a reference to its large, dark grapes. Expand

Şıra is a traditional non-alcoholic beverage made from freshly pressed grape juice. The juice has a fruity taste, and vibrant purple color, is slightly fermented, and is often sweetened with sugar to taste. Şıra is popular in the grape harvesting season and a common choice during Ramadan, and is often served with some popular regional dishes, especially İskender kebap. Besides its refreshing taste, this drink is considered great for digestion and has many health benefits, as it is rich in antioxidants and nutrients such as vitamins C and K, iron, and potassium.Expand

Kalecik Karası is a native Turkish grape that probably originated in Kalecik district of Central Anatolia. The grape is not well-known outside Turkey, but it is slowly gaining international recognition. It is considered one of the finest Turkish grapes. Kalecik Karası produces light to medium-bodied wines, often described as a cross between Pinot Noir and Gamay. They are typically cherry-colored with a fruity aroma reminiscent of red berries. On the palate, they are smooth and velvety, with good acidity and soft tannins. They often display earthy and herbal nuances, while those aged in oak have subtle vanilla, cocoa, or spicy aromas. This wine pairs nicely with local specialties and lighter dishes, especially those made with poultry, fish, or vegetables. Expand

Ayran, also known as doogh in Iran, is a cold, yogurt-based beverage that has deep roots across the Middle East, the Caucasus, Central Asia, and parts of the Balkans. This simple, refreshing drink combines strained yogurt with water and a pinch of salt, resulting in a lightly tangy and savory flavor. In Iran, it is called doogh, while in Turkey and surrounding regions it is more widely recognized as ayran. The drink is especially popular in hot climates where it serves as both a thirst-quencher and a complement to grilled meats and rice dishes.

The origins of ayran and doogh can be traced back centuries to pastoral communities that relied on fermented dairy products for nutrition and preservation. Historical references to yogurt drinks appear in Persian records as early as the pre-Islamic era, while Turkic nomads also prepared similar beverages to accompany their meals. As yogurt production spread through trade routes, versions of this drink became widespread, evolving into regional variations with local names and adjustments in preparation. To prepare ayran or doogh, fresh plain yogurt is blended with chilled water until smooth and slightly frothy. Salt is added for flavor, and in Iran and parts of the Caucasus, dried mint or fresh herbs can be stirred in to enhance the aroma. Some recipes incorporate a splash of carbonated water for effervescence. The consistency can vary from thick and creamy to thin and drinkable depending on personal preference and local custom. Ayran and doogh are typically served cold in tall glasses or clay cups and often accompany kebabs, rice, or rich stews. In Turkey, ayran is a popular pairing with grilled lamb or lahmacun, while in Iran, doogh is frequently enjoyed alongside koobideh kebab and other hearty dishes. In Azerbaijan and Armenia, the drink appears at family meals and picnics, appreciated for its cooling effect during warm weather. Across these regions, ayran and doogh have remained a staple not only because of their taste but also for their role in balancing meals that are heavy in protein or spice. The drink continues to be prepared in homes, sold bottled in markets, and poured fresh in restaurants and roadside eateries, symbolizing a shared culinary heritage that transcends borders.Expand

Boğazkere is a native Turkish grape originating from Diyarbakır, but it is now grown in other Turkish regions. The grape is best known for its ability to produce powerful, tannic wines. Because of its character, it is often used in blends to provide body and structure. It is mainly blended with the aromatic Öküzgözü. Boğazkere wines are full-bodied, with grippy tannins and good acidity. They are filled with a fruity aroma, typically reminiscent of cherries, raspberries, and blackberries, often accompanied by spicy, tobacco, leather-like, and cocoa notes. These richly-flavored wines can age well, and they tend to become softer with age. Boğazkere wines can pair with equally strong dishes. It would go well with red meat, game, lamb, stews, and hearty vegetable dishes. Expand

Papazkarası or Papaskara is a Turkish grape cultivated in Marmara and Central Anatolia regions. The grape produces juicy red wines that are intensely colored and usually have high alcohol content and good acidity. The aromas are subtle and reminiscent of red and dark berries, with hints of pepper and spices. The wines are versatile, and though they are commonly enjoyed young, some are also suitable for oak-aging. They are fruity and food-friendly, making excellent pairing with chicken, pork, lamb, and vegetables. It is suggested that the grape might have Greek origins, where it is still sometimes cultivated under the name Kara Papas. Research also showed that the grape's possible parents are white Romanian variety Alba Imputotato and Prokupac, a red variety commonly found in the Balkans. Expand

Narince is a native Turkish grape that is now cultivated in several regions, but its origin is mainly associated with Tokat, Anatolia. Narince is a versatile grape that is often terroir-driven, but it mainly produces medium to full-bodied wines with a fruity and floral character. These straw-colored wines will usually display floral and citrusy notes, often reminiscent of pear, quince, grapefruit, lime, and acacia. They are generally well-balanced with acidity and alcohol and will often benefit from aging. Oak-aged versions have more complexity and aromas that evolve into vanilla, caramel, and woody nuances. Narince wines can pair with various dishes, including vegetarian dishes, seafood, pork, chicken, and cheese. Some styles would also match spicy Indian or Mexican fare. Expand